Lemon Caper Cod



1 lb baby potatoes, halved

12 ounces broccoli florets

1 tbsp olive oil

1 tsp garlic powder

salt, pepper


1 tbsp canola oil

1 lb cod filets, room temp

salt, pepper


2 tbsp lemon juice

1 tbsp olive oil

1 tbsp Dijon mustard

1 garlic clove, finely minced

garnish- 1 tbsp capers, shredded parmesan cheese, freshly chopped parsley


1. Preheat oven to 450º. Coat a cookie sheet with cooking spray. Combine broccoli and potatoes in a large mixing bowl with olive oil and garlic powder. Season with salt and pepper. Toss to coat veggies.  Spread potatoes in a single layer on cookie sheet. Bake for 15 minutes. Remove tray from oven, and add broccoli to pan. Bake for another 10-15 minutes, or until veggies are well-browned. Remove from oven, and set aside.

2. In a large pan, heat canola oil over high heat. When oil is hot, turn heat down to medium-high. Pat cod filets dry with a paper towel and then season both sides with salt and pepper. Place filets in pan and sear each side 2-3 minutes. Filets are done when fish flakes easily with a fork. Remove from heat, and set aside.

3. Prepare the vinaigrette- in a small mason jar, combine lemon juice, olive oil, mustard, and garlic. Place lid on jar and shake vigorously. 

4. On a plate, spoon potatoes and broccoli. Place a cod filet on top. Sprinkle a couple of capers on plate, garnish with parmesan cheese and a dusting of fresh parsley. Drizzle a little bit of vinaigrette on  the entire dish. Serve immediately!